Skip Nav

Poached Eggs With Avocado Toast Recipe

California Benedict

California Benedict

From Katie Sweeney

Poached Eggs With Avocado Toast Recipe

Ingredients

  1. 6 roma tomatoes, sliced lengthwise into four thick slices
    Olive oil for drizzling
    Salt and freshly ground black pepper
    Flesh of 1 1/2 avocados, diced
    3 tablespoons basil, julienned
    2 tablespoons butter
    2 tablespoons flour
    1 cup milk
    1/3 cup white cheddar cheese, grated
    2 tablespoons parmesan cheese, finely grated
    1 teaspoon Dijon mustard
    Nutmeg, for sprinkling
    4 large slices of sliced sourdough, lightly toasted
    4 poached or fried eggs

Directions

  1. Preheat the oven to 400°F. Arrange the tomato slices on a baking pan covered with foil. Drizzle with oil and season with salt and pepper. Roast for 40-45 minutes while you prepare the rest of the dish.
  2. In a small bowl mash the avocados to make a spreadable paste. Mix in the basil, and season with salt and pepper. Set aside.
  3. In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2 minutes.
  4. Slowly add the milk and cook, whisking constantly until the mixture comes to a boil. It will thicken. Remove from heat and add the cheddar cheese, parmesan cheese, Dijon mustard, and season with salt, pepper, and nutmeg.
  5. To assemble, spread each piece of toast with a thick layer of mashed avocado (about 2-3 heaping tablespoons). Cover with 4-6 slices of tomato. Top with a poached or fried egg. Drizzle 1/4 cup of the cheese sauce over the top of each egg. Enjoy with a knife and fork immediately.

Serves 2-4.

Latest Recipes, Menus, Food & Wine